Paired Up: Rosé and Bouillabaisse

In our Paired Up posts, we review a wine and the food we wisely (or foolishly) paired it with. 

The Wine

2010 Syncline Rosé

We were in the mood for some seafood, and Katy came up with the idea of a bouillabaisse. Not knowing at all what to pair with it off the top of our heads, Hunter consulted the internet. A rosé of Bordeaux grapes is one of the most popular picks, and we hadn't officially tasted a rosé yet, so we headed to Metropolitan Market to see what we could find. There wasn't a lot of Washington rosé there, so we picked the one that wasn't a rosé of Sangiovese. This one, from Syncline, is made from Pinot Noir, Grenache, Cinsault, Carignan, Mourvedre, and Counoise grapes. Since it was a bit last minute, we popped it in the freezer to cool it down, and ended up getting it a bit too cold for ideal serving. Live and learn, eh?

The Food

This one was all Katy. In the chef's words:

Paired Up: Syrah and Double Plum Chicken

In our Paired Up posts, we review a wine and the food we wisely (or foolishly) paired it with. 

The Wine

2007 Tapteil Syrah Spilya Vineyard

On our way to Walla Walla Spring Release last year, we stopped at Red Mountain to visit Hightower Cellars. They recommended we stop at Tapteil Estate, and we were very pleased with the range of varietal wines we tasted that day. For this meal we wanted something to mesh with the plum, and this Syrah fit the bill. We decanted the wine for a half hour before tasting, and it really came together about an hour after that.

The Food

Hunter got back out of the kitchen for this one. In the chef's words:

Paired Up: Cabernet Sauvignon and Chunky Chicken Chili

In our Paired Up posts, we review a wine and the food we wisely (or foolishly) paired it with. 

The Wine

2007 Januik Cabernet Sauvignon

We got this bottle of Januik Cabernet Sauvignon back in April during our visit to the winery. It's been laying in our wine rack since then, just waiting for the right moment. We chose it for this meal because, well, why not? We really just wanted to drink a Cab; this Cab was lying there. Yes, sometimes it really is that simple! It decanted for an hour or so before we tasted it.

The Food

Hunter stayed out of the ki... wait, no. This was Hunter's creation. In the chef's words:

Paired Up: Red Blend and Mushroom Lasagna

In our Paired Up posts, we review a wine and the food we wisely (or foolishly) paired it with. 

The Wine

2008 SuLei Cellars Beet Red

We picked this bottle up at the winery during 2011 Spring Release Weekend in Walla Walla. It was our second visit to SuLei Cellars, having been lured in the year before by an adorable little puppy. The wines were our reward for following our hearts, and the following year's releases were so good that we bought a bottle of each. The Beet Red is a blend of 50% Cabernet Sauvignon, 30% Malbec, and 20% Cabernet Franc. We expected some full flavors for this meal, and wanted a wine that would complement the earthiness of mushrooms. This wine stuck out as one that had that dirty goodness, its name is Beet Red after all, so we popped it open and decanted it for a couple hours before tasting. It was a bit tight on opening, so the airing out was a definite plus.

The Food

Hunter stayed out of the kitchen once again. In Katy's words:

Paired Up: Merlot/Cabernet Franc Blend and Chipotle Steak

In our Paired Up posts, we review a wine and the food we wisely (or foolishly) paired it with. 

The Wine

2007 Fjellene Cellars The North Col Blend

We picked this bottle up at the winery during Spring Release Weekend in Walla Walla. Our wine group had not been to Fjellene and wanted to check it out this time around. We all came away very impressed by the array of smooth, fruity wines on offer. We have found that we are suckers for Merlot-Cabernet Franc blends, so we grabbed a bottle of this 50-50 mix. Having had success with this type of blend paired with steak before, we selected this one to partner with a different style of steak. It was on our rack for a few weeks before we tabbed it for this meal. It decanted while the meal was prepared - so, not very long - but didn't show any tightness on the nose.

The Food

Hunter stayed out of the kitchen once again. In Katy's words:

Paired Up: Red Blend and BBQ Pizza

In our Paired Up posts, we review a wine and the food we wisely (or foolishly) paired it with. 

The Wine

2007 Zerba Cellars Wild Z (Walla Walla Valley)

We did a different spin on the pizza/wine pairing this time in that the pizza was homemade and the toppings were different. Since our last red blend with pizza pairing was such a rousing success, we figured there was no need to mess with that aspect this time.We wanted something that was new but a bit familiar and we wanted to keep the price around the $20. We have been out to Zerba Cellars, yet had not had a bottle of this wine - perfect! Familiar yet new, just like this pairing!

Wild Z is a blend of mainly Merlot, Cabernet Sauvignon and Syrah, with a splash of Cabernet Franc. We bought this one at Metropolitan Market and gave it about a half hour in the decanter before we were ready to taste. We didn't notice the nose being tight at all, so that seemed to be enough time.

The Food

Hunter helped on this one by staying out of the way. In Katy's words:

Sampling the Goods: Alexandria Nicole Cellars and Novelty Hill • Januik Winery

In our Sampling the Goods posts, we describe the vineyards, wineries and tasting rooms we visit and our experiences therein.

Plans were made to head up to Mt. Vernon to visit some friends and enjoy the Skagit Valley Tulip Festival on Saturday, April 9. Having caught the very tail end of it last year, we thought going early might be better. Well, with the cold spring we've had out here in the Puget Sound area, there weren't many tulips to be seen. Luckily, the Tulip Festival website has an excellent map showing which fields are blooming (not many on that day), so we skipped the flowers. But we couldn't just clean the house during the day - plans were made! So, we made a quick stop in Woodinville on our way up north. It's on the way. We swear.

Alexandria Nicole Cellars

We went to Alexandria Nicole because we hadn't been there and because we wanted to stay away from the Walla Walla wineries that we'll be visiting in a few weeks for Spring Release. In addition, they were recently named 2011 Washington Winery of the Year by Wine Press Northwest, so we thought we should see what the hype was about.